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Preheat the oven to 425°F (218°C).
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Line a roasting pan with parchment paper and spread out the carrots and garlic clove. Toss them with the sesame oil and a small pinch of salt. Roast the carrots until tender, 40 to 50 minutes. Allow them to cool to room temperature.
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Process the roasted carrots, garlic, chickpeas, tahini, lemon juice, chili paste, cumin and coriander in a food processor until the mixture is smooth, about 1 minute. With the motor running, stream in the olive oil until the hummus is light and creamy. Season to taste with salt.
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Serve the hummus in a shallow bowl and garnish with parsley, sesame seeds, chickpeas and a drizzle of olive oil. Store the hummus in the refrigerator for 5 to 7 days.